TUTTACREMA

Amaretto, espresso, caramel, Sri Lanka coconut, cremina, rum crunch, dama bianca, pure liquorice, Malaga, mint, mokka, mou, Piedmont hazelnut, extra Piedmont hazelnut, sublime hazelnut, walnut, new yomix, panna cotta, piùpanna, pistachio, sublime pistachio, (bronte 100%), prontocream, puffo, lemon serenissima, tiramisu, nougat, super vanilla, yo 2000, zabaglione and zuppa inglese.
COCOA-BASED PRODUCTS: amor di stracciatella, bitter bacio, white bacio, bitter cocoa, delicious cocoa, cioccocream, cioccolina, cioccolone, cioccoro, dama bianca, gianduja, bitter gianduja, stracciatella, rum truffle and trüffel.
CHOCOLATE AND HAZELNUT LAYERINGS
-Bignolata: fine, chocolate and hazelnut choux pastry with fine chocolate and hazelnut paste.
-Nocciolata: cream with hazelnut chunks for layering ice-cream, Bavarian creams, creams and semifreddo.
-Ambrosia: fine cocoa and almonds paste with an added crunch.

What is it?

A line of traditional pastes suitable for flavouring milk and cream-based ice-cream, mousse, patisserie cream and semifreddo.

How is it packed?

In 5.5 kg or 6 kg tins with 2 tins per box, or in 1.2 kg or 1.4 kg Dosabene plastic bottles with 10 bottles per box.

What does it contain?

A selection of the purest ingredients, carefully dosed in accordance with traditional Venetian recipes.

How is it used?

In white or yellow ice-cream bases, according to the doses provided on the label and, as required, to flavour mousse or confectionary cream.